Boozey Coffee Brownies

Boozey Coffee Brownies.
Well, it is obvious that "boozey" isn't a word, but I think it describes these brownies very well!
My sister is a coffee addict. Really, check out her blog ladylovescoffee.com to see just how much she loves it...and I love baking, so the challenge of using coffee liqueur infused into the brownie intrigued me. I'm not a coffee lover. I really wish I was. It seems so fun ordering drinks with all the fancy names. But the taste is just so strong and I can't quite grasp loving the flavor.
That being said...these brownies are a great introduction for me and coffee. The flavor is good, not overwhelming (it has to be all the chocolate and browned buttery goodness). They are awesomely fudgey and just pretty darn tasty.

I found the recipe over at RecipeGirl (she knows what is up when it comes to baking brownies).

I had to modify it a bit to fit what I had on hand when I made these, but it was just some chocolate substitution. No biggie!

Boozey Coffee Brownies

Brownies:

2 1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon salt

1 cup butter

1 cup milk chocolate chips

4oz semi-sweet baking chocolate

1 1/2 cups brown sugar

2 eggs

1/2 cup coffee flavored liqueur (like Kahlua) + 2 tablespoons (divided)

Icing:

1/4 cup butter (not margarine)

2 tablespoons coffee flavored liqueur

1 tablespoon heavy cream

2 cups powdered sugar

Preheat oven to 350°

Line an 8x8 or 9x9 baking dish with aluminum foil, coat with cooking spray.

In a microwave-safe dish, melt butter and chocolate at 30 second intervals, stirring in between until smooth. It took me about 1 1/2 minutes total. Set aside to cool a little.

In a mixing bowl combine flour, baking powder and salt.

In another large bowl mix together sugar, eggs and 1/2 cup liqueur. 

Pour chocolate mixture into the sugar mixture and beat well.

Slowly add the dry mixture to the chocolate and mix until just combined.

Pour into the foil lined dish and bake for 40-45 minutes.

Don't over bake! You want them fudgey!

Remove the brownies from the oven and brush the reserved 2 tablespoons of liqueur over the top of the brownies.

Let cool for 20 minutes or so, then pop them in the fridge to finish cooling.

Once brownies are completely cool, prepare the icing:

Melt butter in a saucepan. Continue to cook until butter turns slightly brown. You don't want to burn the butter, just brown it...the change happens quickly, so watch it!

Remove from the heat and pour into a large mixing bowl.

Stir in the liqueur and the heavy cream.

Whisk in powdered sugar until the icing thickens and is still pourable. 

Pour the icing over the brownies and spread evenly.

Place back in the refrigerator to set the frosting and cut with a large knife.